It’s Greek Easter today, so I decided to make Greek Feta and Spinach Chicken Meatballs over Lemony Cauliflower Mash. This also pairs perfectly with my JF Coconut Tzaziki, giving it that added depth of acidity and flavor. Yields 12-18 meatballs.
Greek Feta and Spinach Chicken Meatballs:
1lb organic, ground chicken
½ cup vegan feta, chopped
2 cups fresh spinach, rinsed, dried well, and chopped fine (sub frozen spinach, dried well)
3 garlic cloves, minced
½ brown onion, chopped fine
1 tsp JF Spicy Salt, more to taste
2 Tbsp fresh Italian parsley, chopped
2 Tbsp olive oil (I like Kyoord)
Lemony Cauliflower Mash:
1 head of cauliflower, cleaned and cut into florets
2 Tbsp vegan cream cheese (I like Violife)
1 Tbsp vegan butter, melted
A drizzle of olive oil
¼ lemon, juiced
¼ cup low-sodium chicken broth
JF Spicy Salt, to taste
Vegan parmesan (optional)
Italian parsley, chopped
JF Spicy Salt
Greek Feta and Spinach Chicken Meatballs
Preheat the oven to 400º. In a large bowl add the ground chicken, vegan feta, spinach, garlic, brown onion, JF Spicy Salt, and parsley. Work this together until just combined, being sure not to overmix as the meat will become tough. Drizzle in your olive oil and gently incorporate.
Form 12-18 uniform meatballs and line them on a prepared baking sheet. Bake for about 12 minutes, until the juices run clear.
Lemony Cauliflower Mash
Bring a large pot of water to a boil and add your cauliflower. Boil for about 6 minutes, until tender, then drain.
While still warm, add your cauliflower to a blender. Pulse together with the vegan cream cheese, vegan butter, olive oil, lemon juice, and JF Spicy Salt. Blend in the chicken broth one tablespoon at a time, up to ¼ cup. Careful not to overmix, they’ll quickly lose consistency and turn watery.
Plate warm as the base of your dish. Top with the Greek Chicken Meatballs and garnish with olive oil, Italian parsley, and JF Spicy Salt. Enjoy!